Chipotle Chicken Taquitos

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These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos. If you love Mexican street food or quick weeknight dinners, this recipe is one you’ll come back to again and again. Serve them with your favourite salsa, guacamole or chipotle mayo and you’ve got a plate of Crispy Chipotle Chicken Taquitos better than takeaway. Perfect for parties, family dinners or a snack you can whip up in minutes.

Chipotle chicken taquitos served with chipotle dip

Ingredients

Using the freshest ingredients in this Chipotle Chicken Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Chicken Breast
Chicken Stock
Corn Tortillas
Cream Cheese
Salsa Verde
Chipotle Chillies and Adobo Sauce (or Chipotle Paste)
White onion chopped

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.

Chicken stock added to the pan with chicken breast

Step 2: Add ⅛ cup (30ml) of chicken stock.

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

Chipotle paste, cream cheese and salsa verde added to food processor and blitzed

Step 5: In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.

Shredded chicken, onions and chipotle cream cheese sauce added

Step 6: In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.

Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Step 8: To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.

Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Crispy chicken taquitos served with chipotle sauce

Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the best flavor, let the shredded chicken sit in the creamy, chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.

Substitutions

For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:

Chicken Breast - Use chicken thigh for a more flavourful, juicier Taquitos. If you're using boneless thighs then follow steps 1 - 4 as above. If you're using bone in thighs then poach in the chicken stock for 18 - 20 minutes.
Cream Cheese - Any cream cheese will pair fantastically with this dish, even a flavored cream cheese like chilli or garlic. If you can't get your hands on a good cream cheese use mascarpone or ricotta instead.
Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
Tortillas - I used corn tortillas for these Chipotle Chicken Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas here.

What about the tacos?

The best tortillas for this Chipotle Chicken Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Chipotle Chicken Taquitos recipe calls for 2 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 3 tablespoons of chipotle paste in your Chipotle Chicken to substitute the chillies and adobo sauce.

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 6 tablespoon (100ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have enough to make these Chipotle Chicken Taquitos and have lots left over to use as a dip or these Enchiladas Verdes.

Equipment

Standing blender or Food Processor

Mixing bowl

Frying pan

Serving Size (Serves 3)

This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Cooked taquitos keep 3–4 days in an airtight container; re-crisp in the oven or air fryer. Uncooked ones can be assembled and chilled for up to 24 hours before cooking.
Freezer: Freeze cooked or uncooked taquitos on a tray, then bag them; they keep well for 2–3 months. Reheat from frozen at 200°C for 12–18 minutes, depending on whether they were cooked beforehand.

Top Tip

A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.

FAQ

Can I make Chipotle Chicken Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chipotle Chicken Taquitos recipe:

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